This is one of those dinners I make when I’m craving something creamy, cheesy, and seriously comforting. I usually have pasta somewhere in the pantry, and when I pair it with golden garlic butter chicken and homemade Alfredo sauce, everyone suddenly wants to know what’s for dinner!
Honestly, the combination is hard to beat. The chicken gets beautifully browned on the outside while staying tender inside, and the linguine gets coated in a rich, creamy Parmesan sauce. It’s simple enough for a weeknight but feels special enough for a weekend dinner.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
For the Linguine Alfredo
- 12 oz linguine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
- ½ cup reserved pasta water, as needed
How to Make Creamy Garlic Butter Chicken & Linguine
1. Cook the Linguine
Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente.
Before draining, save about ½ cup of the pasta water. Drain the pasta and set it aside.
2. Season the Chicken
Place the chicken pieces in a bowl and season with Italian seasoning, paprika, salt, and black pepper.
Toss well so every piece gets coated.
3. Brown the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer and cook for about 4–6 minutes, turning occasionally, until golden brown and cooked through.
Add the butter and minced garlic during the final minute or two. Stir until the garlic becomes fragrant and the chicken is coated in that delicious buttery mixture.
Transfer the chicken to a plate and set aside.
4. Make the Alfredo Sauce
Using the same skillet, reduce the heat to medium.
Add the butter and minced garlic. Cook for about 30 seconds until fragrant.
Pour in the heavy cream and stir gently. Let it simmer for 2–3 minutes.
Gradually add the Parmesan cheese, stirring constantly until melted and smooth.
Season with Italian seasoning, black pepper, and a little salt if needed.
5. Add the Linguine
Add the cooked linguine directly to the Alfredo sauce.
Toss everything together until the pasta is completely coated.
If the sauce seems too thick, add a splash of the reserved pasta water until you reach that silky, creamy consistency.
6. Add the Chicken
Return the garlic butter chicken to the skillet and gently toss everything together.
Let it warm through for another minute.
Sprinkle with fresh parsley and a little extra Parmesan before serving.
My Best Cooking Tips
Use freshly grated Parmesan. It melts much more smoothly than pre-shredded cheese.
Don’t overcook the chicken. Bite-sized pieces cook quickly, so keep an eye on them.
Save the pasta water. A splash can loosen the Alfredo sauce and help it cling beautifully to the linguine.
Keep the heat moderate. Alfredo sauce can become grainy if the cream and cheese are cooked over very high heat.
Season as you go. I usually taste the sauce before adding more salt because Parmesan is naturally salty.
Serving Suggestions
This creamy chicken linguine is filling on its own, but I love serving it with something fresh on the side.
Try it with:
- Garlic bread
- Green salad
- Steamed broccoli
- Roasted asparagus
- Sautéed spinach
- Roasted vegetables
A little fresh parsley and extra Parmesan on top makes the finished plate look even better.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of milk, cream, or water to loosen the sauce. Warm gently rather than using very high heat.
Approximate Nutrition
Servings: 4
Per serving, approximately:
- Calories: 720
- Protein: 43g
- Carbohydrates: 58g
- Fat: 36g
- Saturated Fat: 19g
- Fiber: 3g
- Sugar: 3g
- Sodium: 650mg
Nutritional information is an estimate and can vary depending on the ingredients and brands used.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless, skinless chicken thighs work beautifully and tend to be extra juicy.
Can I use another type of pasta?
Yes! Fettuccine, spaghetti, penne, or tagliatelle can all work. Linguine is my favorite because it holds onto the creamy sauce so well.
How do I keep Alfredo sauce creamy?
Keep the heat relatively low and add the Parmesan gradually while stirring. A little reserved pasta water can also help create a smooth sauce.
Can I make this without heavy cream?
You can substitute half-and-half for a lighter sauce, although the final result won’t be quite as rich and creamy.
Can I add vegetables?
Definitely. Broccoli, spinach, mushrooms, or sun-dried tomatoes would all be delicious additions.
Conclusion
This Creamy Garlic Butter Chicken & Linguine Alfredo is comfort food at its best. You get juicy golden chicken, buttery garlic flavor, tender linguine, and a creamy Parmesan sauce all in one skillet.
I usually make this when I want something that feels indulgent without spending hours in the kitchen. Honestly, once that garlic butter chicken gets tossed with the creamy Alfredo pasta, it’s very hard to resist going back for seconds!